Blueberry Chipotle Barbecue Sauce

Sweet blueberries are the star in this easy to make barbecue sauce. Blueberry Chipotle Barbecue Sauce is ready in just 30 minutes and has a slight kick from the chipotle peppers. The perfect twist to your summer barbecue recipes.

Anyone super excited to see that blueberries are not so expensive right now that you have to leave your first born at the local grocery store in order to enjoy them? Well, I am! I don’t think Katie would be too thrilled if I traded her for a pint of berries, but I bet her room would stay clean for more than 2 hours if I did. Although, I haven’t seen her room lately because I close the door and pretend it doesn’t exist. So….maybe it’s secretly been the cleanest room in the house the past few months and I’m missing all the fun. Should I go take a peek? I think I’ll just keep myself in suspense….you know, just in case I open the door and a large rodent comes barging out the door.

Back to the berries. I love when they’re in season because the price doesn’t make you want to run screaming and you can pop them in your mouth with reckless abandon. Like candy, they’re seriously like candy…especially when they’re perfectly ripe and sweet. I’m drooling as I write this. I love to throw them in a lot of recipes like my ever popular Blueberry Coconut Yogurt Coffee Cakewhich everyone seems to LOVE on Pinterest. And I especially love them in savory dishes like my Blueberry Feta and Quinoa Salad….it’s an unlikely combination that is pretty incredible and only takes a few minutes to whip up. They’re also amazing as a frozen treat like my Blueberry Mojito Popsiclesthat are currently blowing up on Pinterest right now since the weather is warming up. Can you tell I love my blues?

Well, I decided to go savory again….and throw them in with some chipotle peppers for added heat. The result, this crazy, ridiculously tasty Blueberry Chipotle Barbecue Sauce. It’s pretty insane if I do say so myself. And it’s made without ketchup! This was my goal when creating this recipe…no ketchup. All natural ingredients…if possible. I think I did pretty well. Minus the worcestershire sauce…but I don’t know where that stands on the whole “clean eating” spectrum. I’m not an expert…I’m just a hungry woman on a mission to create amazing food and share it for all the world to see.

This recipe comes together rather quickly and is great to use right away, however, if you let it sit overnight….it will be spectacular. It’s an amazing way to add a little twist to your traditional barbecue ribs or chicken….or WINGS. Yep…try it. I think you’re really going to fall in love with it. And just for fun…I whipped up a fresh and crunchy Rainbow Carrot Salad. Want the recipe? Follow me on Facebook…it will be posted this weekend and will ONLY be available on Facebook. So, check it out! And have a wonderful weekend….I’ll see you all next week for #BrunchWeek!

Directions

In a large saucepan, heat the olive oil over med-high heat and add the onion. Saute until softened and add the garlic continuing to cook for 1 minute. Stir in the chipotle pepper, adobo sauce and tomato paste cooking until the mixture begins to caramelize and turn a deep burgundy color. Add both vinegars and scrape the bottom of the pan to release any brown bits.

Stir in the blueberries, brown sugar, worcestershire sauce, molasses, cumin, chili powder, cayenne, garlic powder, cinnamon, salt and pepper. Cook the mixture until the berries break down and the sauce begins to thicken. Simmer over low heat for 15-20 minutes. Turn off the heat and allow the sauce to cool to room temperature. Transfer to a blender and blend until smooth. Pour into an airtight container and store in the refrigerator for up to 7 days.

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welcome to the suburban soapbox!

My name is Kellie and I’m a former cubicle dweller turned recipe developer, blogger, food photographer, and brand ambassador. Lover of wine, anything swimming in butter, cloaked in chocolate or covered in sprinkles!